This Eggless Carrot Bundt Cake is incredibly moist, dense, tender, and packed with cozy cinnamon flavor—no eggs needed. Made with freshly grated carrots and finished with a silky cream cheese glaze. This is an easy, reliable bundt cake that works for breakfast, snack, or dessert and feels special without being fussy. It’s one of those cakes everyone reaches for again and again.
Oriana’s Thoughts On The Recipe
After more than a decade of egg-free baking, I’ve learned that texture matters just as much as flavor—and carrot cake is one of those recipes that really shows it. This bundt cake quickly became a family favorite.
We love it. It’s soft, gently spiced, not too sweet, and incredibly forgiving. Plus, it works just as well on a busy weekday as it does on a holiday table. This is the kind of cake that proves egg-free baking doesn’t mean giving anything up—just baking a little smarter.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions
- All-Purpose Flour: Provides structure. Measure carefully for the best texture.
- Baking Powder & Baking Soda: Work together to lift the cake without eggs.
- Spices: Cinnamon is the star, with ginger, nutmeg, and cloves adding warmth.
- Milk + Vinegar: Creates a quick “buttermilk” for tenderness. Dairy-free milk works perfectly.
- Neutral Oil: Keeps the cake moist for days.
- Unsweetened Applesauce: Adds moisture and helps bind the batter.
- Brown Sugar: Gives depth and a slight caramel flavor.
- Freshly Grated Carrots: Finely grated carrots melt into the batter—don’t use pre-shredded.
- Optional add-in: Chopped pecans or walnuts, raisins, or dried cranberries
- For the Cream Cheese Frosting (optional): You’ll need cream cheese, heavy cream, powdered sugar, vanilla, and a pinch of salt.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt until everything is evenly combined.
Combine Wet Ingredients
In another bowl, whisk the milk, vinegar, oil, applesauce, vanilla, and brown sugar until smooth and glossy.
Mix Dry and Wet Ingredients
Add the dry ingredients to the wet and mix gently until just combined.
Add Carrots
Fold in the carrots and any add-ins.
Bake
Pour the batter evenly into your prepared bundt pan and smooth the top. Bake until a toothpick comes out clean. Let the cake rest in the pan before turning it out to cool completely.
Make the Frosting
Beat the cream cheese until smooth, then add the remaining frosting ingredients and mix until silky.
Frost and Decorate
Spread the frosting over the cooled cake, add chopped nuts (if desired), slice, and enjoy.
Extra Recipe Tips For Success
➤ Troubleshooting Tips:
- Cake Sticking to the Pan: Bundt pans can be tricky if not prepared well. Pro Tip: Use vegetable shortening (not butter) to grease every nook, then dust lightly with flour.
- Dense or Gummy Texture: Overmixing can weigh the cake down. Pro Tip: Mix just until the flour disappears, then gently fold in the carrots.
- Dry Cake: Too much flour or overbaking can dry it out. Pro Tip: Use a kitchen scale to measure the flour for best results. If a scale is not an option, spoon and level your flour, and start checking doneness around 50 minutes.
➤ Extra Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Grate the carrots finely so they bake evenly and blend into the cake.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Variations & Add-Ins
- Add orange zest for a bright, citrusy note.
- Add 3/4 cups of chopped pecans or walnuts, raisins, or dried cranberries.
Storing & Freezing Instructions
Store covered at room temperature for up to 2 days, or refrigerate the glazed cake for up to 5 days.
Freeze unfrosted slices wrapped well for up to 2 months. Thaw at room temperature.
Frequently Asked Questions
First, peel the carrots and discard the ends. Then, select the finest holes on a cheese grater and carefully shred the carrots. You can also use a food processor to grate the carrots faster, but make sure the blade’s holes are small.
When it comes to baking, I don’t recommend using store-bought pre-shredded carrots because these usually have lost a lot of moisture. So, I highly recommend grating fresh carrots.
Probably, but I found this carrot cake recipe a bit too heavy for cupcakes. That is why I developed an eggless carrot cake cupcake recipe that I would recommend using instead.
Yes! I recommend increasing the recipe by 50%. For a 13×9-inch pan, bake for about 40 to 45 minutes. Please keep in mind that every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake, and it comes out clean.
For two round cake pans, I recommend using my Eggless Carrot Cake Layer recipe (cookbook), which has already adjusted for best results.
If you want to add pineapple to your carrot cake, I recommend using my Eggless Pineapple Carrot Cake recipe.
Yes. Peeling ensures a smoother texture and cleaner flavor.
Absolutely. Walnuts, pecans, or raisins work well—add up to ¾ cup total.
Absolutely. It’s delicious on its own.
Yes. Most people never guess it’s egg-free.
Try These Egg-Free Carrot Recipes Next!
Recipe Card
Eggless Carrot Cake
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 ¾ cups (285 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- ¾ cup (180 ml) milk (dairy or dairy-free)
- 1 tablespoon (15 ml) apple cider vinegar
- ½ cup (120 ml) neutral oil
- ½ cup (120 g) unsweetened applesauce
- 2 teaspoons (10 ml) pure vanilla extract
- 1 ½ cups (300 g) brown sugar
- 2 cups (200 – 220 g) finely grated fresh carrots
- Optional add-ins: ¾ cup chopped pecans or walnuts, raisins, or dried cranberries
Cream Cheese Frosting (Optional):
- 4 oz (113 g) cream cheese, softened
- ¼ cup (60 ml) heavy cream
- 1 ¾ cups (210 g) confectioners’ sugar
- 1 teaspoon (5 ml) pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Grease and lightly flour the bottom and sides of a Bundt pan. Tip: For best results, grease the pan with a thin layer of vegetable shortening, then dust with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- In another large bowl, whisk together the milk, vinegar, oil, applesauce, vanilla extract, and brown sugar until smooth and well blended.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the grated carrots and any optional add-ins, if using.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep in mind that baking times may vary depending on your oven.
- Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a wire rack and allow it to cool completely before frosting.
Make the Frosting (optional):
- To prepare the frosting, beat the cream cheese in a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed until smooth and creamy. Add the heavy cream, confectioners’ sugar, vanilla extract, and salt. Beat on low speed until fully combined and smooth.
- Frost the cooled cake if desired and garnish with chopped pecans or walnuts. Slice and serve.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Cake Sticking to the Pan: Bundt pans can be tricky if not prepared well. Pro Tip: Use vegetable shortening (not butter) to grease every nook, then dust lightly with flour.
- Dense or Gummy Texture: Overmixing can weigh the cake down. Pro Tip: Mix just until the flour disappears, then gently fold in the carrots.
- Dry Cake: Too much flour or overbaking can dry it out. Pro Tip: Use a kitchen scale to measure the flour for best results. If a scale is not an option, spoon and level your flour, and start checking doneness around 50 minutes.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Grate the carrots finely so they bake evenly and blend into the cake.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Add orange zest for a bright, citrusy note.
- Add 3/4 cups of chopped pecans or walnuts, raisins, or dried cranberries.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted March 2018, post content edited to add new photos and more helpful information. The recipe was slightly adjusted in January 2026 for better results.
If your thinking about making this carrot cake you shouldn’t think twice.. I whipped this cake up Sunday morning before we left for the mountains to hunt Easter eggs.. I added toasted coconut along with the pecans and everyone loved it.. everything I’ve ever made from Orianas site has been fabulous.. she’s done all the hard work for us.. make this cake.. you’ll love it!!! Trust me it’s so good
Hello Jamie! This made me smile so much — what a lovely way to spend Easter! I love that you added toasted coconut with the pecans…that sounds incredible. Thank you for your kind words and for trusting my recipes. It truly means a lot 💛
Thank you for sharing this recipe.
It tastes really good but came out quite sticky. I didn’t do extra mixing, just mix until well combined.
Hello Thamara! I’m sorry to hear that — I know how frustrating that can be, especially when everything else tastes good. Sticky texture is usually from extra moisture or being just a bit underbaked, and even a few extra minutes in the oven can help. Measuring the flour carefully and letting them cool completely can also make a big difference. I really appreciate you giving the recipe a try 💛
I tried this and it was extremely oily. Can’t i replace half the amount of oil with yogurt ??
Hello Manjari! Yes, you can replace half of the oil with yogurt or even applesauce. 😊 Just keep in mind the texture might turn out a little different — usually a bit denser and less rich — but it should still work and taste great! Let me know how it goes if you try it!
Great recipe. Will definitely use it today. I have to do double for 24 servings & I know it will be just yummy.
Thank U.
Hello Lee Marie Yay! I’m so glad you’re giving it a try—and doubling it for 24 servings? Love it!! 😍 I hope everyone enjoys every bite. Let me know how it turns out! 💕
Hello. I am trying to avoid using vegetable oil in my baking. Is there a another intredient I could use?
Thanks, xo.
Hello Francis! Yes, you can use any neutral-tasting oil of your preference. Thanks for your interest in my recipe. Please come back and let me know how you like it.
This cake (with different frosting) is requested often. Great recipe with a “sometimes modification clause.” This recipe scales well and the cake is not too crumbly to be stackable and for “semi naked” frosting. My modification is when I use the buttermilk sub of whole milk plus ACV I do not add the additional vinegar called for. First time was an accident and it tasted better without. I doubled recipe for 2pans of 8” and doubled recipe again for 1pan of 8” and 3 pan of 6”. Middle took longer to cook so I put foil over the top for the last 10 minutes. I also freeze layers still warm with plastic wrap and have had zero issues.
Hello Jacquie! Thank you so much for sharing your experience and modifications! 😊 I truly appreciate you taking the time to share your process—happy baking! ❤️✨
Made this and I looooved the taste and how moist it was. Can I turn them into muffins?
Hello Gaby! I’m so glad you loved it! 😍 For muffins, I recommend this recipe > Easy Carrot Cake Muffins (No Eggs & No Dairy)
Loved it. Great taste and texture, perfect moistness
just sank a bit in the centre other than that its the best eggless carrot cake recipe I’ve ever tasted
Hello Jaspreet! What a compliment … It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi! I made the cake and it came out super greasy despite me using the one cup of oil. Is this normal? It was so delicious nonetheless and I could tell it would be moist if it wasn’t greasy. For other bakers, I recommend using 1/2 cup sugar because it’s a bit too rich even at one cup of sugar if you’re watching your sugar intake 😇🤌
Hello Kiara! Oh, that’s a shame. It’s impossible to say precisely why your cake was greasy because there are so many things that can make that happen. It sounds like an issue measuring the ingredients. Maybe less flour, or too much oil? For best results, I recommend using a kitchen scale. I’m sorry I can’t be of any more assistance. 🙁
This same thing happened to me! I weighed all my ingredients and the bottom of the cake in the pans came out greasy. I’m not sure why that happened as I didn’t adjust the recipe 🙁 (but the cake is delicious nonetheless)
Hello Christian! Oh no, that sounds frustrating! 😅 It’s a bummer when things don’t go as planned, but I’m so glad to hear the cake was still delicious! Sometimes little things can affect the texture, even if the recipe stays the same. Thank you for sharing your experience—it helps all of us in the kitchen learn and improve. We’ll re-test this recipe to see if there is any space for improvement.